Make the glaze: put garlic and rosemary in small bowl. Add the vinegar, honey, Blood Orange Olive Oil, mustard, and salt and pepper, to taste, and stir to combine.

For the pork: Slice the tenderloin into 1-inch think medallions (rounds). Cover the bottom of a medium skillet with a light film of Blood Orange Olive Oil and heat over medium high until hot. Add the pork slices in 1 layer, season with salt and pepper, and sear for 1 minute.. Turn and sear for 1 more minute, until lightly browned. Transfer the slices in 1 layer to a shallow baking dish.

Pour the glaze over the slices and turn them to coat.

Roast for 8-10 minutes, until a thermometer inserted reaches 140 degrees F for medium, Remove from the oven and keep warm, loosely covered until ready to serve.

To serve place pork medallions on a platter and spoon the balsamic-honey glaze over them, Garnish the platter with the rosemary sprigs.